Ruby Port Pie

Love port?  Love cherries?  Love pie?  This one's for you.  With a filling consistency that mirrors the pecan pie holiday favorite, this pastry has a tart element that oh-so-nicely complements the sweet.  I saw a version of this pie in Bon Appetit and thought I'd give it a try.

This holiday season seems like it has been busier than ever, and as a sad result, I've had a lackluster blogging record this December.  But don't fear: I've been busy in the kitchen, and this season's recipes are going to make it into cyberspace very soon.  This pie is just a piece of what's to come. 

And what's even better?  I have the perfect song to fit this recipe.  I've been waiting to use it because it's so fitting for any recipe using a bittersweet wine like a ruby Port.  Here's The Dream Syndicate's "The Days of Wine and Roses."

Ingredients:
--1 pie crust, rolled and ready to go in a pie pan (see my pecan pie recipe for pie crust instructions)
--1 1/2 c. dried cherries
--1/2 c. ruby Port
--2/3 c. dark brown sugar
--2/3 c. light corn syrup
--3 eggs, + 1 egg yolk
--1/4 c. butter
--2 tsp. vanilla extract
--1 c. coarsely chopped walnut

Preheat oven to 350 degrees F.

In a small saucepan, heat Port and cherries on medium heat until boiling.  Reduce to a simmer and add the walnuts.  Continue to simmer until all port as been absorbed.  Remove from heat and allow to cool.

In a large bowl, beat together brown sugar, corn syrup, eggs and extra yolk, butter, and vanilla for 3-4 minutes on medium speed.  Fold in cherries and walnuts, and pour filling into the pie crust.  Bake for 45-50 minutes, or until the filling has set in the center.  Allow to cool and serve with vanilla ice cream, whipped cream, and so on.  You know how to adorn a piece of pie.